Today we’d like to introduce you to Yolexi Gaitan
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Baking from a young age and inspired by my mothers work ethic, I enrolled in Culinary School with a focus on baking. During my time there, I was able to develop and test a series of potential business plans that I would dream of bringing out into the world. After graduating, I threw myself into work at a small bar kitchen and a few production bakeries. As time passed, I encountered obstacles as advancement and acknowledgement seemed to be out of reach. My place as a Hispanic women in the kitchen was used multiple times as a way of keeping me down.
By the time the Pandemic came through, I had taken a break from the heat of the ovens and had become a barista in no time. Applying my knowledge in hospitality and service, I quickly became the go to lead of our brand but the atmosphere was not entirely what I was looking for. With a push for something new, I ended up in Austin and started with a smaller bakery with a focus on custom decorations. This establishment pushed my tenacity to new levels while allowing me to spend time with figuring out operations and scope. With my time there, I started to consider my roots, not only what I had learned at school but who I am as a baker. So after 10 years of bouncing around the industry, I was ready to break a name for myself and open a place of my own.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not having much growing up, I started with nothing so work was not only a way to develop experience, but was a necessity. From working two jobs to get myself through school to taking side gigs as an assistant culinary teacher to jumpstart my business.
Unfortunately, some of my employers have been less then welcoming about who I am and I’ve felt that pressure even more as I try to sell myself and my brand as an entrepreneur. While its felt more present when I’m out selling with my all, the opposite happens as well. Repeat guests and other business owners have shown interest and delight from having me there. Knowing their support is behind me validates everything I’ve worked so hard towards.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Hecho Por Penelope is a start-up bakery focused on not only my past, but my heritage. We focus in artisanal Mexican baked goods with our specialty being tres leches. To set myself apart, I will always have a classic tres leches using my own recipe but also ones with a twist; using flavors that you would not expect such as a matcha tres leches. I’m proud of my ability to utilize these different flavors in my favorite recipes.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
The easiest way to support me is to follow my Instagram @hechoporpenelope. You’ll be able to see where we are selling each week as we continue to expand our business. The more product we can move at our market appearances will let us get closer to our current goal of a food truck.
Pricing:
- Original Tres Leches – $5
- Rotating Tres Leches – $6
- Marranitos – $5
- Cookie Cake Slice – $7
- Cookie Cake Bites – $4
Contact Info:
- Website: https://www.hechoporpenelope.com
- Instagram: https://www.instagram.com/hechoporpenelope?igsh=MWFxeDdvc3hmM2hjMg==
